Currant Cantuccini Cup

Name: Currant Cantuccini Cup
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 Lemon; 100 g Cantuccini (Italian almond pastry); 50 g Dark chocolate; 30 g white meringue; 175 g Mascarpone; 2-3 TABLESPOONS Almond liqueur; 2-3 TABLESPOONS Sugar; 1 package Vanillin sugar; 200 g Whole milk yoghurt; 200 g red currants

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 Lemon
100 g Cantuccini (Italian almond pastry)
50 g Dark chocolate
30 g white meringue
175 g Mascarpone
2-3 TABLESPOONS Almond liqueur
2-3 TABLESPOONS Sugar
1 package Vanillin sugar
200 g Whole milk yoghurt
200 g red currants

Directions

1
Squeeze the lemon. Chop cantuccini, chocolate and meringue separately. Stir mascarpone, liqueur, sugar, lemon juice, vanillin sugar and yoghurt until smooth. Wash the currants, dab dry and pluck from the stalks.
2
Set aside a few pieces of currants, meringue, chocolate and cantuccini for garnishing. Mix the remaining ingredients loosely just before serving and arrange in glasses. Decorate with chocolate, cantucchini, meringue and currants.